![]() Keep them in the fridge for up to a week, or, for longer storage (good luck with that!), freeze them for up to 2 months. Chill the dough for 30 minutes before transferring the balls to an airtight container. To do this, use a 2-tablespoon cookie scoop to portion the dough into balls, and arrange them on a parchment-lined baking sheet. How you could you not? Then, I save the rest for quick treats down the road. Store it in the fridge. I always eat a big spoonful of this vegan cookie dough as soon as I make it. ![]() Then, dig in with a spoon, or use a cookie scoop to portion the dough into balls. You can’t overmix this dough, so go ahead and stir until the ingredients are thoroughly combined.įinally, fold in the chocolate chips! Mix until the chips are evenly incorporated. Combine the peanut butter, coconut oil, maple syrup, vanilla, and salt at the bottom of a large bowl. No oven or electric mixer required! Here’s how it goes:įirst, mix together the wet ingredients. All you need is a big bowl, measuring cups, and a rubber spatula. Making this edible cookie dough recipe couldn’t be simpler.
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